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Japanese Shrimp and Noodle Salad

Time 30 minutes
Yields Serves 4
Japanese Shrimp and Noodle Salad
1

Toast the sesame seeds in a small nonstick skillet until lightly browned, about 1 minute, watching carefully so they don’t burn. Remove them from the skillet, placing on a paper towel to cool.

2

Heat 1 teaspoon of sesame oil and the water in a skillet to a simmer. Add the noodles (discard the seasoning packets) and cover loosely to steam the noodles, about 1 minute. Uncover and stir the noodles, spreading them around the pan until they have separated and are heated through, 2 to 3 minutes. Set aside and let cool.

3

Tear the lettuce into bite-size pieces to measure 4 cups and place in a large bowl. Stir in the cucumber, celery, carrot, pea pods and tomato. Toss in the noodles, shrimp and sesame seeds.

4

For the salad dressing, combine the rice vinegar, the remaining 1 teaspoon of sesame oil, mirin, soy sauce, wasabi, garlic and ginger.

5

Pour over the greens and noodles and toss to coat evenly. Sprinkle the salad with salt and pepper to taste.


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